Orange Pound Cake with Gingerbread Spices
3 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
6 eggs
grated rind of two oranges
1 tsp pure orange extract
1 cup whole milk
Set oven at 350°. Have on hand two 8 1/2-by-4 1/2-by-2 1/2 loaf pans. Grease the pans, line the bottoms with parchment paper cut to fit, and grease them again. Dust the pans with flour, tapping out the excess.
Sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves and allspice.
In an electric mixer, cream the butter to lighten it. Add the sugar gradually and beat for 3 minutes. Add the eggs one by one, followed by the orange rind and extract.
With the mixer set on its lowest speed, beat in the flour mixture alternately with the milk, beginning and ending with the flour.
Transfer to prepared pans and smooth the tops. Bake for 70 minutes or until a tester comes out clean. Let cakes cool on a rack for 10 minutes, then turn out onto racks and leave right side up until cold.
Yield: 2 loaves
Submitted by Martha Faucett
Cakes, Cookies, Pies & Desserts
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